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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Venetian Fish Stew

Source: Recipe courtesy of the American Institute for Cancer Research.

Firm white fish in a savory broth, flavored with garlic and ginger.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	626.7

Total Carbs	13.4 g

Dietary Fiber	3.1 g

Sugars	5.9 g

Total Fat	43.1 g

Saturated Fat	7.4 g

Unsaturated Fat	4.3 g

Potassium	1014.2 mg

Protein	43.4 g

Sodium	643.7 mg

Dietary Exchanges 43.1 Fat, 2.2 Vegetables, 0.0 Fruits, 3.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each medium carrots 2.0
2 each medium celery stalks 1.0
1 each large onion 3.0
3 each medium garlic cloves 1.0
1 each medium garlic cloves 0.5
0 1/2 tsp salt 1.25
1 1/4 lb halibut fillets 2.0
2 tsp extra virgin olive oil 1.0
1 tsp fresh ginger root 1.0
1 pinch hot red pepper flakes 2.0
2 tbsp fresh lemon juice 2.0
2 tbsp tomato paste 2.0
2 each medium tomatoes 1.0
1 pinch salt and pepper 8.0
8 each fresh basil leaves 4.0
4 each toasted bread

Directions

Place the carrots, celery, onion and whole garlic cloves in a deep saucepan. Add 4 cups cold water and salt. Bring to a boil over high heat, reduce heat, and simmer 10 minutes.
Add the fish. Simmer gently 12 minutes. Remove the fish with a slotted spoon. Remove the skin and bones from the fish and add to the pot. Set the fish aside.
Simmer the mixture, which is now a stock, 20 minutes or until reduced to about 3 cups. Strain into a large bowl and set aside. Discard solids. Rinse and dry the pot.
Heat the oil in the pot over medium heat. Add the chopped garlic and ginger and sauté gently until garlic colors lightly, 30 seconds.
Add the stock, pepper flakes, lemon juice and tomato paste. Return the fish to the pot. Heat until the stock is steaming. Add the tomatoes. Season to taste with salt and pepper.
Serve immediately, garnished with the basil, if using, along with the bread, if desired.